Description
A quick and flavorful flatbread topped with homemade basil pesto, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt to taste
- 1 pre-made flatbread or pizza crust
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a food processor, blend basil, garlic, pine nuts, Parmesan, and olive oil until smooth. Add salt to taste.
- Spread the pesto evenly over the flatbread.
- Top with cherry tomatoes and mozzarella cheese.
- Bake for 10-12 minutes until the cheese melts and the edges are golden.
- Slice and serve warm.
Notes
- Store leftover pesto in an airtight container in the fridge for up to 5 days.
- Swap pine nuts with walnuts or almonds if needed.
- Add a drizzle of balsamic glaze for extra flavor.
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: basil pesto flatbread, easy flatbread recipe, pesto appetizer